Salted peanut butter caramel parfait

Salted peanut butter caramel parfait

  • serves 6

Salted caramel is a very trendy ingredient on restaurant menus. This silky frozen ice-cream parfait adds peanut butter into the mix for a really indulgent pudding.



  • golden caster sugar 300g
  • salted butter 50g
  • double cream 284ml
  • eggs 5, yolks only
  • milk 500ml

peanut butter caramel

  • golden caster sugar 100g
  • crunchy peanut butter 2 tbsp
  • sea salt


  • Step 1

    Make the peanut butter caramel by heating the sugar in pan over a medium heat – use a pale-coloured pan so you can see what colour your caramel is, and make sure it’s big enough to take the sugar in a thin layer. Once the sugar starts to melt, tilt the pan and swirl the contents to keep the heat consistent. Use a wooden spoon to stir the edges into the centre if you need to. Keep cooking until the sugar caramelises to a dark gold.

  • Step 2

    Take off the heat and leave to cool a little before adding the peanut butter and a large pinch of salt and re-melting the lump of caramel it will form. Pour onto an oiled baking sheet and tip into as thin a puddle as you can. Be careful as the sheet will get very hot.

  • Step 3

    For the ice cream, melt the sugar in the same way, once it is caramelised, add the butter and cream and re-melt everything together. Pour this mixture into the egg yolks and whisk everything together. Add the milk and then strain the lot back into a clean pan. Cook gently over a medium heat, stirring all the time until the mixture begins to thicken a little. don’t overcook it or it will scramble. Strain into an ice cream machine or freezerproof box and churn or freeze until the mixture is almost set. If you use a box then beat the mixture vigorously once or twice while it firms up.

  • Step 4

    Meanwhile break the peanut butter caramel into chunky pieces. Stir these into the ice cream but don’t over mix – you want seams rather than an even distribution. Spoon into a freezerproof box and freeze overnight. Serve in scoops.

Nutritional Information

  • Kcals 326
  • Carbs 46.7g
  • Protein 11.3g
  • Fat 11.8g
  • Salt 0.58g
  • Fibre 2.1g